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Relish and Nourish

23 July 30, 2016 Mains

Spicy Goan Fish Curry

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Spicy Goan Fish Curry

Parents of young kids always struggle with what to feed their young ones. My daughter throws her share of tantrums but one thing that she eats without fuss is Fish Curry. Isnt it unusual that the daughter of a Tamilian and a Punjabi is so fond of Fish? I credit this to her Konkani Nanny and our Malayali Friends. Whatever may be the reason I am happy that she happily eats fish curry at least 3 times a week.

Spicy Goan Fish Curry

This Fish curry recipe is also a Goan recipe but a little different from the my earlier post on Goan Fish Curry . Ingredients are more or less similar but style of cooking is different and that makes a difference in taste. The red spicy look comes from the Kashmiri Red Chilli I used, yet my four year old daughter managed it well and I add a little ghee in her curry that helps in reducing the chilly flavour.

Spicy Fish Curry

If you want you can marinate the fish and freeze it for later use. I freeze pieces separately, so that whenever required I do not have to de-freeze entire fish and this way the fish lasts longer. If you keep freezing and de-freezing is meat it loses its flavour and nutrition. I prefer Seer or King fish as it is easy to remove the bones and much safer for children.

Spicy Fish Curry

If you want to know how to buy fresh fish Click Here. If you want to explore more Seafood recipes follow my Pinterest Board.

Print Recipe
Spicy Goan Fish Curry
 Recipe for Spicy Goan Fish Curry with Kashmiri Chilli, Tamarind in a coconut based gravy.
Servings
Ingredients
Marination
  • 500 grams Seer fish slices
  • 1 teaspoon turmeric powder
  • 1 tablespoon chilly red powders
  • 1 tablespoon coriander powder
  • to taste salt
Gravy
  • 20 Chillies Whole Kashmiri Red
  • 1 tablespoon Coraiander Powder
  • 1/2 teaspoon Cumin Seeds
  • 6 cloves Garlic
  • 1 ginger "
  • 1 coconut
  • 1 onion
  • 1 tomato
  • 1 table spoon oil
  • lemon tamarind size ball
  • 2 two green chilliboil for another minutes
  • water
Servings
Ingredients
Marination
  • 500 grams Seer fish slices
  • 1 teaspoon turmeric powder
  • 1 tablespoon chilly red powders
  • 1 tablespoon coriander powder
  • to taste salt
Gravy
  • 20 Chillies Whole Kashmiri Red
  • 1 tablespoon Coraiander Powder
  • 1/2 teaspoon Cumin Seeds
  • 6 cloves Garlic
  • 1 ginger "
  • 1 coconut
  • 1 onion
  • 1 tomato
  • 1 table spoon oil
  • lemon tamarind size ball
  • 2 two green chilliboil for another minutes
  • water
Instructions
  1. Wash the fish and pat dry
  2. Marinate with all the spices and keep it for a minimum of 2 hours. If you have time marinate it overnight and keep in the fridge.
  3. Soak Red Chilli for 10 minutes in warm water and then make paste along with coriander powder, garlic and ginger. Keep the paste aside
  4. Cut coconut into small pieces and grind it with a little water to make a fine and smooth paste
  5. Grind onion and tomato and make a smooth paste
  6. Soak tamarind for 10 minutes in warm water and extract the pulp
  7. Heat oil in a big pan and fry onions and the tomato paste, till the oil separates.
  8. Add red chilli paste and fry for 5 to 7 minutes on low flame.
  9. Add coconut paste and stir for a minute
  10. Add water , salt and tamarind pulp to make the gravy .
  11. While the gravy boils, in a griddle or a pan shallow fry fish, for 2 minutes each side.
  12. When the gravy is ready add fish , slit green chilly and boil
  13. Garnish with Coriander and serve hot. Goes best with rice.
Recipe Notes

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Categories: Mains

Reader Interactions

Comments

  1. The take it easy chef says

    July 30, 2016 at 7:12 am

    Looks great!

    Reply
  2. Paluk Khanna says

    July 30, 2016 at 7:28 am

    Thanks 🙂 !!

    Reply
  3. Kamal Kapoor says

    July 30, 2016 at 1:53 pm

    Yummy.

    Reply

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I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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